Meal/ Meat

Spalla tal-Majjal – Pulled Pork with Cream Cheese Potato

A twist on the traditional oven-baked pork and potato – Here’s our slow-cooked fresh local pork shoulder served with mouth-watering cream cheese baked potatoes

Print Recipe

Spalla tal-Majjal - Pulled Pork with Cream Cheese Potato

(No Ratings Yet)
Loading...

Dinner

By MC – Serves: 4

Prep Time: 30 minutes – Cooking Time: 6 hours 30 minutes – Total Time: 7 hours

A twist on the traditional oven-baked pork and potato - Here's our slow-cooked fresh local pork shoulder served with mouth-watering cream cheese baked potato

Ingredients

1 teaspoon golden drop sunflower oil

1.5kg pork shoulder

1 cup Made for Meat sauce - Grilled Paprika

½ cup Kuhne apple cider vinegar

½ cup chicken broth

¼ cup light brown sugar

1 tablespoon kuhne dijon mustard

1 tablespoon worcestershire sauce

1 tablespoon chili powder

1 large onion, chopped

2 large cloves garlic, crushed

1 tsp fresh thyme

FOR THE CREAM CHEESE POTATO

6 potatoes

125g pancetta

200g Milk cream cheese

Fior di Vita shredded Four Cheese

Fior di Vita shredded Cheddar

Instructions

1

In a bowl add the onion, garlic, made for meat sauce, apple cider vinegar, brown sugar, yellow mustard, Worcestershire sauce, chili powder, thyme and chicken broth.

2

Pour the vegetable oil into the bottom of a slow cooker

3

Place the pork shoulder into the slow cooker;

4

Cover with the sauce mixture

5

Put the lid on and cook on High for 6 hours.

6

FOR THE CREAM CHEESE POTATO

7

Peel and slice the potatoes

8

Boil for 15-20 minutes until tender

9

Fry the pancetta in oil until crispy and golden.

10

Place on a kitchen towel to absorb the oil

11

In a bowl add the cream cheese and fold in the pancetta - Mix well

12

Layer half of the potatoes in a baking dish

13

Spread half of the cheese mixture over the potatoes.

14

Top with shredded cheddar and shredded four cheese

15

Repeat with another layer as above

16

Bake for 10 minutes at 195C or until the cheese has melted.